Amy Riolo: Hi! I am Chef Amy Riolo with the Association for Dressings and Sauces. Today, we are making Red Skin Potato Salad. This recipe serves six. So the first thing that I am going to do, to make our potato salad is start by mixing up my dressing. And I have my ranch dressing right here, three quarters cup baking ranch dressing or regular ranch dressing.
Dressings are often the key ingredients in a lot of your favorite recipes. They are popular for their variety, versatility, and convenience. Now I am going to add in one half cups sliced green onions. We'll just stir this up together. I am just going to pour this over my potatoes, two pounds new or red potatoes, peeled and cut into one inch cubes, boiled until tender and drained, and I am going to stir everything together.
Now this potato salad is going to get refrigerated for an hour just to allow the potatoes to really absorb a lot of their richness and flavor from the dressing and now I can just season it with a little bit of salt, you don't need too much because there is salt already in the dressing and then you can add pepper to taste, and just stir everything together again.
I am going to top the two teaspoons, freshly chopped chives. There we have our red skin potato salad. Remember that sauces and dressings are a great way to add flavor to your next meal.
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